Animal Products Terminology Quiz

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Questions and Answers

What is the main purpose of fasting animals before slaughter?

To empty their digestive tracts (correct)

To increase fat thickness

To improve meat tenderness

To enhance the flavor of the meat

Which of the following terms describes the membrane covering animal muscles?

Fleshing

Gelatin

Feather meal

Fell membrane (correct)

What does the term 'finish' refer to in relation to meat quality?

The freshness of the meat

The cooking process of the meat

The quality of fat covering the muscles (correct)

The size of the animal

What preservation method involves freezing food and then removing water by sublimation?

Freeze drying Signup and view all the answers

Which by-product is made from the ground feathers of poultry?

Feather meal Signup and view all the answers

In which area of an animal would you find the flank?

Between the ribs and the hip Signup and view all the answers

What type of meat is referred to as 'game meat'?

Meat from wild animals Signup and view all the answers

What is the primary function of glycogen in animals?

To store energy Signup and view all the answers

What does the term 'percent muscling' refer to in the context of animal processing?

The percentage of an animal's live weight that consists of muscle tissue. Signup and view all the answers

What is the primary purpose of adding phosphates to meat products?

To enhance moisture retention and act as a preservative. Signup and view all the answers

Which anatomical structure connects the upper body to the legs?

Pelvis Signup and view all the answers

What does the process of 'quartering' refer to in meat processing?

Dividing an animal carcass into quarters for transport or storage. Signup and view all the answers

What part of the poultry processing involves removing pin feathers?

Picking Signup and view all the answers

What is considered a by-product of an animal after slaughter that includes the heart, liver, and lungs?

Pluck Signup and view all the answers

What does the term 'red meat' specifically refer to?

Meat from mammals such as cattle, sheep, and pigs. Signup and view all the answers

What is indicated by an animal being labeled a 'reactor'?

It has reacted positively to a disease test, indicating possible infection. Signup and view all the answers

Which of the following is considered an inedible by-product from an animal?

Bones Signup and view all the answers

What does marbling in meat primarily contribute to?

Flavor and tenderness Signup and view all the answers

What anatomical term describes a position away from the midline of the body?

Lateral Signup and view all the answers

Which process is used in meat preservation to extend shelf life by killing pathogens?

Pasteurization Signup and view all the answers

Which protein in muscle tissue plays a key role in storing oxygen and giving meat its red color?

Myoglobin Signup and view all the answers

What term describes the meat from adult sheep generally over a year old?

Mutton Signup and view all the answers

What role do nitrates and nitrites play in meat processing?

Preserving color and inhibiting bacteria Signup and view all the answers

Which enzyme found in papaya is often used specifically as a meat tenderizer?

Papain Signup and view all the answers

Study Notes

Meat and Animal Products Terminology

Pelt: Skin and fur from fur-bearing animals like mink and fox.
Pelvis: The bony structure at the torso's lower part, connecting the upper body to the legs.
Percent cutability: Proportion of an animal's live weight that becomes retail meat cuts.
Percent muscling: Proportion of live weight that is muscle tissue in an animal.
Phosphate: Added to meat products as a preservative; enhances moisture retention.
Picking: The process of feather removal from poultry, done manually or with machines.
Picnic: A pork cut from the shoulder, often includes part of the shoulder blade.
Pin feathers: Developing feathers on poultry not fully emerged from the skin.
Pluck: Edible offal consisting of heart, liver, and lungs of an animal.
Pork: Meat derived from pigs.
Post mortem inspection: Examination of animal carcasses after slaughter for safety.
Posterior: Referring to the rear part of the body.
Primal cut: Large cuts of meat obtained from natural muscle separation in an animal carcass.
Poultry meat: Meat from domesticated birds like chickens, turkeys, and ducks.
Proximal: Positioned near the body's center or point of attachment.
Quartering: Dividing a carcass into quarters for transportation or storage.

Animal Health and Safety

Reactor: An animal that tests positive for a specific disease, indicating possible infection.
Residues: Chemical substances that remain in food products after processing or treatment.
Red meat: Meat from mammals that appears red when raw, includes cattle, sheep, and pigs.
Retail cut: Portions of meat suitable for sale to consumers.
Fabrication: The process of cutting meat into retail cuts or products.

Meat Processing Techniques

Fasting: Withholding food from animals prior to slaughter to clear their digestive tracts.
Fat thickness: Measurement of fat covering muscle tissue in animals.
Feathering: The method of removing feathers from poultry.
Feather meal: Poultry feathers ground into animal feed.
Fell membrane: Tough membrane covering animal muscles.
Fiery meats: Meat products seasoned with spicy ingredients.
Finish: The quality level of fat covering an animal's muscles, indicating slaughter readiness.
Flank: The side area of an animal located between ribs and hips.
Flaying/skinning: The process of removing skin from an animal's carcass.
Fleshing: Removing excess fat and tissue from hides during tanning.

Types of Meat and Derived Products

Food meat: Meat meant for human consumption.
Freeze drying: Preservation method involving freezing and sublimation to remove water.
Fresh meat: Unfrozen, uncanned, or unprocessed meat.
Game meat: Meat sourced from wild animals, such as deer and rabbit.
Gelatin: Protein derived from boiling animal connective tissues, used in food and medicine.
Giblets: Edible organs from poultry, including liver, heart, and gizzard.
Glucose: A simple sugar that serves as a primary energy source for organisms.
Glycogen: A storage polysaccharide found in animals, serving as energy reserve.
Glycolysis: Process of breaking down glucose into pyruvate, releasing energy.

Anatomy and Muscle Composition

Hide: Skin from larger animals like cattle or horses.
Homogenization: Process of breaking down fat molecules in milk for uniformity.
Hot carcass weight: Weight of an animal's carcass immediately after slaughter.
Hot meat: Meat that is recently cooked or still warm.
Inedible by-products: Parts of an animal not suitable for consumption, such as bones.
Jowl: Cheek and jaw area of an animal, particularly in pigs.
Jugular vein: Large neck vein carrying blood from the head to the heart.
Lactic acid: Byproduct of anaerobic metabolism, linked to muscle fatigue.
Lamb: Meat from young sheep, typically under one year old.
Lateral: Positioned away from the body's midline.
Leather: Tanned animal hides used for clothing and upholstery.
Loin: Tender meat cut from the back between ribcage and pelvis.
Longissimus muscle: Major muscle along the spine, common in steaks.
Marbling: Intramuscular fat deposits that enhance flavor and tenderness.

Meat Quality and Processing

Maturity: Animal's development stage or age at slaughter for meat production.
Meat: Edible flesh of animals.
Medial: Positioned towards the body’s midline.
Milk: Nutrient-rich liquid produced by female mammals for their young.
Mutton: Meat from adult sheep, typically over one year old.
Myoglobin: Oxygen-storing protein in muscle, responsible for red meat color.
Myosin: Protein forming contractile filaments in muscle cells.
Nitrate/nitrite: Compounds used in meat curing for color preservation and bacterial inhibition.
Offal: Internal organs considered by-products of animal processing.
Ossification: Cartilage turning into bone during development.
Oxymyoglobin: Compound giving meat a bright red color when myoglobin reacts with oxygen.
Papain: Enzyme from papaya used to tenderize meat.
Pasteurization: Heating method to kill pathogens in food, extending shelf life.

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Description

Test your knowledge on key terms related to animal products, including definitions for pelt, pelvis, percent cutability, percent muscling, and phosphate. This quiz is perfect for students studying animal science or those intrigued by meat production terminology.